Shelly's Recipe

MUSHROOM STRUDEL

Category: Hot

1 lb mushrooms, chopped
1 cup cream cheese, cut into pieces OR cottage cheese
1 cup sour cream
1 tsp salt
Black pepper
1 tsp dill
1 cup bread crumbs
2 whole scallions, finely minced
2-3 clove garlic, minced
Dash nutmeg
1/4 cup parsley, minced
3 Tbsp lemon juice

10 sheets phyllo dough
3-4 Tbsp olive oil
1/2 cup poppy or sesame seeds (optional)

Preheat the oven to 375. Oil the baking sheet. Cook the mushrooms over medium heat for 10 minutes. Drain and squeeze out all the liquid.* Place in bowl. Add cream cheese, mix well, then add remaining ingredients except for phyllo, olive oil, and poppy or sesame seeds.

Place a sheet of phyllo on clean, dry surface. Brush with oil, layer another sheet on top, brush with oil, and repeat until you have 5 sheets layered with oil. Place half of the filling along one side, fold in the edges, and roll. Carefully transfer to baking sheet and brush top with oil.

Repeat with remaining phyllo and filling, so that you end up with two rolls. Sprinkle top with optional seeds. Bake 25-30 minutes, until golden brown and very crispy. Cut with serrated knife and serve hot or warm.